Recipe Center
Polynesian Pineapple Chicken
Ingredients
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp wine vinegar
1 Tbsp cornstarch
1 Tbsp canola oil, divided
1 lb. boneless, skinless chicken breasts, cut into ½ inch pieces
1 Tbsp ginger (fresh peeled & minced preferred)
2 carrots sliced thinly
½ lb. snow peas
¼ cup slivered almonds
1 small can drained water chestnuts
1 small can drained pineapple chunks
Directions
- Combine first five ingredients (ketchup, soy sauce, sugar, vinegar, corn starch) in a bowl.
- Heat 2 tsp. oil in large no-stick fry pan over medium-high heat
- Add chicken, stir occasionally, until cooked (5 - 6 minutes)
- Remove from fry pan
- Add remainder of the oil, ginger and carrots to the fry pan.
- Stirring occasionally, cook until carrots start to soften (2 minutes)
- Stir in peas, almonds, water chestnuts, pineapple and the chicken
- Cook for 3 or 4 minutes, stirring frequently
- Add ketchup mixture, stir constantly, bring to a boil, and cook until thickened, about one minute
- Serve with long rice/wild rice medley.
Slightly altered from The National Enquirer which reprinted it from Make it in Minutes © 2001 Weight Watchers International. Published by Hungry Books, New York, NY 10022